Fabrication and physicochemical characterization of SPI-gallic acid-guar gum ternary complexes: Insights into covalent bonding and structural tunability

Food Chemistry 2026

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Authors: Mingze Xu, Chen Gu, Khubaib Ali, Peipei Yin, Chang Liu, Rui Sun, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu

DOI: 10.1016/j.foodchem.2026.148744

Cited by: 3

References: 76

Fields of Study & Subjects

Polysaccharides Composition and Applications Food composition and properties Proteins in Food Systems

References 76